Powdered peanut butter, or sometimes referred to by the common brand PB2, has gained widespread popularity within the last few years because of it’s crazy similarity to actual peanut butter while containing about only 12% of the fat. It sounds to good to be true, and in my opinion, it really was but it is true! PB2 is insanely tasty and while not as good as actual peanut butter, it is pretty much almost there. If I can get peanut nutrients without the oil.. count me in!
While playing around with a bottle of PB2 I purchased from TJ Maxx, I found that it works great in baking and making food items taste like peanut butter, but is actually not great for when you want to actually taste the texture of peanut butter. For example, I made a PBJ with peanut butter and was not a fan because it was too dry for my liking. However, smoothies, frozen yogurt, and baked goods are great ways to used PB2.
I’ve been trying to eat low-carb to hopefully improve GI comfort, so I experimented with a low-carbohydrate chocolate cake with the recipe adapted from SkinnyTaste.
Low Carb Chocolate Walnut Cake (Gluten-Free)
yield: 12 (4×3 bars)
- 1 c. powdered peanut butter
- 1/2 c. unsweetened cocoa powder
- 1 tsp. baking soda
- 1/8 tsp. salt
- 1 tsp. baking powder
- 1/3 c. + 2 tbsp. honey or agave
- 1 tsp. vanilla
- 2 large eggs
- 1/2 c. water
- 1/2 c. dark chocolate chips
- 1/3 c. chopped walnuts
- Preheat oven to 325 F.
- Spray a 9×9 baking pan with non-stick spray or line the pan with parchment paper.
- In a medium bowl, combine peanut powder, cocoa powder, baking soda, baking powder and salt and set aside.
- In a medium bowl, whisk eggs, water, vanilla, honey/agave, and water. Add dry to wet ingredients and whisk until smooth. Stir in dark chocolate chips and walnuts and pour into baking pan.
- Bake in the oven for 25-30 minutes or until fully cooked.
- Cool on a cooling rack for about 10 minutes and then serve!
The cake is best served hot and is packed with protein! I take one or two bars to work to munch on when I am need of a snack.